JP3050334U - Cup-laminated dessert - Google Patents

Abstract

(57) [Problem] To provide a cup-containing laminated dessert which is excellent in taste, has a beautiful product appearance, and can be manufactured by a simple process. SOLUTION: a) Baked confectionery containing sauces disposed at the bottom of a cup, and desserts laminated and filled in the baked confectionery, b)
Desserts filled in a cup, baked confectionery in sauces disposed on the desserts, and desserts laminated and filled in the baked confectionery, or c) baked confectionery in sauces disposed on the bottom of the cup, A cup-containing laminated dessert comprising: desserts laminated and filled in baked confectionery; baked confectionery in sauces disposed on the desserts; and desserts laminated and filled in the baked confectionery.

Description

[Detailed description of the invention]

[0001]

[Industrial applications]

 The present invention relates to a cup-shaped laminated dessert in which baked confectionery containing various sauces is disposed at the bottom and / or middle of the cup, and various desserts are laminated and filled on and / or below the baked confectionery.

[0002] In the present specification, percentages (%) are values by weight unless otherwise specified.

[0003]

[Prior art]

 Conventionally, laminated desserts combining dough such as tarts, pies, sponges, cookies and biscuits, and fillings such as cream or desserts such as mousse, etc. Products with a layer of filling such as cream or a layer of dessert such as mousse between pies, tart, sponge, etc., and a layer of various desserts above or below it, etc. In stores, it is marketed as a handmade product.

Among these products, the former product can be mass-produced on an industrial scale as a laminated dessert in a cup, but as shown in FIG. 4, a single product is placed on or under a sponge, a cookie, a biscuit, or the like. It is only provided with various dessert layers, is monotonous in taste, is not excellent in appearance, and has low value as a dessert, so it is not produced on an industrial scale. FIG. 4 is a longitudinal sectional view of an example of a conventional product marketed in a pastry shop in the market. Although not shown, some products are covered with cellophane or the like.

[0005] On the other hand, the latter products are manufactured and sold in small quantities, mainly at confectionery stores in the market (managed by confectionery stores, February 1997, p. 55, and 5 in the same year). (Monthly, p. 54), excellent in taste and beautiful appearance, but not mass-produced on an industrial scale. The reason is that when these products are produced in large quantities on an industrial scale, there are many components and the manufacturing process is extremely complicated, fillings such as cream between tart and sponge, or desserts such as mousse. This is because, when the layered dessert is filled, the sponge or the like protrudes from the side when filling the laminated dessert and impairs the appearance of the product.

Accordingly, a laminated dessert combining dough such as tart, pie, sponge, cookie and biscuit, and fillings such as cream or dessert such as mousse is excellent in taste and appearance of the product. There is a long-awaited desire for a layered dessert that is beautiful and can be manufactured in a simple process.

[0007]

[Problems to be solved by the invention]

 Inventors of the present invention have conducted intensive studies in view of the above-mentioned prior art, and have found that various desserts are placed on and / or below baked confectionery containing sauces such as fruit, cheese, chocolate, cream and custard. The present invention was completed by finding that by stacking and filling varieties, it is possible to obtain a laminated dessert that is excellent in taste, has a beautiful product appearance, and can be manufactured by a simple process.

An object of the present invention is to provide a laminated dessert with a cup that is excellent in taste, has a beautiful appearance, and can be manufactured by a simple process.

[0009]

[Means for Solving the Problems]

 The present invention for solving the above problems includes the following a) to c), a) baked confectionery containing sauces disposed at the bottom of the cup, and desserts stacked and filled in the baked confectionery b) desserts filled in the cup Baked confectionery including sauces disposed on the desserts and desserts laminated and filled in the baked confectionery c) baked confectionery included in sauces disposed on the bottom of the cup and deserts laminated and filled in the baked confectionery Baked confectionery containing sauces disposed on the desserts, and desserts laminated and filled in the baked confectionery, wherein the sauces are fruits, cheese, chocolate. , Cream or custard, and desserts may be mousse, bavarois, pudding or jelly.

[0010]

[Embodiment of the invention]

 Next, the present invention will be described in detail. In order to facilitate the correspondence between the elements of the present invention and the elements of the embodiment described later, reference numerals of the embodiments are enclosed in parentheses and added. The reason why the present invention is described in correspondence with reference numerals of the embodiments described later is to facilitate understanding of the present invention, and is not to limit the technical scope of the present invention to the embodiments.

As one of the elements of the present invention, sponges, biscuits and the like can be exemplified as the outer baked confectionery (3), which includes fruits, cheese, chocolate, cream, and so on. Sources (4) such as custard are included. The baked confectionery (3) including the sauces (4) can be produced by a known method, for example, by injecting a predetermined amount of sauces into baked confectionery immediately after baking. be able to. The amount of the sauce to be injected is appropriately determined depending on the size of the baked confectionery. The baked confectionery (3) containing the sauces (4) is manufactured in an appropriate size depending on the size of the cup to be filled and the position to fill the cup (that is, the bottom or middle part of the cup). .

Mousse, bavarois, pudding, jelly and the like can be exemplified as desserts (2) which are another element of the present invention. The desserts (2) are stacked and filled on and / or below the sauce-containing baked goods (3). Specifically, as shown in FIG. 1, a baked confectionery containing sauces (3) is arranged at the bottom of a cup, and desserts (2) are stacked and filled on the confectionery to form a two-layer cup-laminated dessert. As shown in Fig. 2, desserts (2), sauce-containing baked confectionery (3) and desserts (2) are stacked and filled in this order, and sauce-containing baked confectionery (3) is arranged in the middle of desserts (2). By setting it, it becomes a three-layer cup-laminated dessert, and furthermore, as shown in FIG. 3, baked confectionery (3), desserts (2), baked confectionery (3), desserts (2) In this order, a baked confectionery containing sauces (3) can be placed at the bottom of the installment and in the middle of the desserts (2) to form a four-layer cup-laminated dessert desert.

When it is desired to reduce the transfer of water from desserts to sauce-containing baked confectionery, mousse, bavarois and the like are suitable. When the transfer of water is not considered, purine and jelly are used. It is also possible to stack and fill as desserts.

The laminated dessert with a cup of the present invention is prepared in a cup (1) of a suitable size, usually in a volume of 120 to 180 ml, and as described above, an appropriate amount of the baked confectionery (3) and dessert (2) including the sauces. Is filled in a conventional manner and sealed to obtain a product.

The cup used in the present invention is a commercially available cup made of a material such as plastic, paper, or aluminum foil, or a commercially available cup combining these materials, and a glass or ceramic cup can also be used. However, a cup made of the above material is preferable from the viewpoint of compatibility with a production line and economy.

[0016] The laminated dessert with a cup of the present invention can enjoy various tastes by combining the sauce and the dessert. Since the sauce is included in the baked confectionery, the taste to the dessert can be enjoyed. When mousse, bavarois, etc. are used as desserts, the baked confectionery has a dry texture and is a new type of multilayer dessert in a cup.

When two layers of desserts are present, different desserts can be obtained, and in this case, a more versatile dessert is obtained.

Next, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the following Examples.

[0019]

【Example】

 Example 1 A commercially available raw material shown in Table 1 was used in a mixing ratio shown in the same table, and a Framboise source was prepared as follows.

[0020] Flamboise puree, granulated sugar and lemon juice are mixed, heated to 90 ° C, pectin is added thereto, heated to 95 ° C, finally, kirsch liqueur is added and cooled to room temperature. Was prepared.

Next, tart dough was prepared as follows using commercially available raw materials shown in Table 2 in the mixing ratios shown in the same table, and a tart containing a framboise sauce was prepared.

[0022] Shredded butter is added to the flour and kneaded well, and salt is added thereto and further kneaded, and the finished dough is stored in a refrigerator for 30 minutes and molded into a disk shape (about 5.2 cm in diameter). , About 0.6 cm in height, about 12.5 g in weight), and baked in an oven at 180 ° C. for 20 minutes to prepare a tart. Prepared.

Further, a commercially available raw material shown in Table 3 was used in the mixing ratio shown in the same table, and a cheese mousse was prepared as follows.

[0024] Sugar was added to the cream cheese and mixed. Yogurt and lemon juice were added to this mixture and mixed uniformly (mixture A). Separately, a whipping machine (manufactured by Towa Techno Co.) was whipped, whipped fresh cream with an overrun adjusted to 110% was mixed with mixture A, and finally, a gelatin solution was added and mixed to prepare a cheese mousse. .

[0025] The tart (3) containing the framboise sauce (4) was placed in a commercially available 120 ml plastic cup [manufactured by Kishimoto Sangyo Co., Ltd.]. (1)], and then filled with the above-mentioned cheese mousse (2), sealed with a lid material, cooled, and as shown in FIG. 1, a two-layer cup of tart tarpaulin with framboise sauce and cheese mousse Laminated deserts were manufactured.

FIG. 1 is a longitudinal sectional view of a cup-containing laminated dessert manufactured in the present embodiment.

[0027]

[Table 1]

[0028]

[Table 2]

[0029]

[Table 3]

Example 2 1) Preparation of Cheese Sauce A commercially available raw material shown in Table 4 was used in the mixing ratio shown in the same table, and a cheese sauce was prepared as follows.

[0031] Egg yolk and sugar were mixed, then flour and corn starch were mixed. Milk heated to 95 ° C was added to the mixture, and the mixture was heated to 95 ° C again. Next, lemon juice and rum were added, cooled to room temperature, cottage cheese was further added and mixed, and this was filtered to prepare a cheese sauce.

2) Preparation of Chocolate Sponge with Cheese Cream Commercial raw materials shown in Table 5 were used in the mixing ratio shown in the table, chocolate sponge dough was prepared as follows, and chocolate sponge with cheese cream was prepared. Was.

[0033] Whole eggs, sugar and starch syrup are mixed, whisked to adjust the specific gravity to 0.2, mixed with flour and cocoa previously mixed, and finally milk is added to make the chocolate sponge dough. The cheese cream was molded into a disk (diameter: about 5.6 cm, height: about 1.0 cm, weight: about 4.9 g), and baked in an oven at 180 ° C. for 15 minutes. About 8 ml was poured into the core to prepare a chocolate sponge containing cheese cream.

3) Preparation of Purine Base A commercially available raw material shown in Table 6 was used in the mixing ratio shown in the same table, and a purine base was prepared as follows.

Powdered sugar, skim milk powder, gelling agent and emulsifier are dissolved in a mixture of milk and water, heated to 80 ° C., homogenized at a pressure of 100 to 150 kg / cm ² , and C. for 10 minutes to completely dissolve, mix colorants and flavors and cool to 60.degree. C. to prepare a pudding base.

4) Preparation of Chocolate Mousse A commercially available raw material shown in Table 7 was used in the mixing ratio shown in the same table, and a chocolate mousse was prepared as follows.

The chocolate and rum that have been melted into the egg yolk are mixed, the mixture is whisked with a whisk (manufactured by Towa Techno Co., Ltd.), and the fresh cream with an overrun adjusted to 130% is mixed. The mixture was whipped with an egg white meringue whose overrun was adjusted to 400% to prepare a chocolate mousse.

5) Production of cup-containing laminated dessert A commercially available 120 ml plastic cup [made by Kishimoto Co., Ltd.] with the pudding base (2). (1)], the chocolate cream sponge (3) containing cheese cream (4) is placed on a pudding base (2), and finally the chocolate mousse (2) is filled and the lid is sealed. Then, as shown in FIG. 2, a cup-shaped laminated dessert consisting of three layers of a pudding base, a cheese sponge containing chocolate cream and chocolate mousse was produced.

FIG. 2 is a longitudinal sectional view of the cup-containing laminated dessert manufactured in the present embodiment.

[0040]

[Table 4]

[0041]

[Table 5]

[0042]

[Table 6]

[0043]

[Table 7]

Example 3 1) Preparation of Custard Cream Custard cream was prepared as follows using commercially available raw materials shown in Table 8 in the mixing ratio shown in the same table.

[0045] Egg yolk is mixed with granulated sugar, whisked to adjust the specific gravity to 0.5, mixed with flour, added with milk heated to 95 ° C, stirred at 95 ° C for 5 minutes, and vanilla essence is added. The mixture was immediately cooled to 10 ° C. or less to prepare a custard cream.

2) Preparation of Pies with Custard Cream Pies containing custard cream were prepared by using the commercially available raw materials shown in Table 9 in the mixing ratios shown in the same table, and preparing pie crusts as follows.

A flour, a strong flour, a salt and shredded butter (for kneading) were mixed, and the whole egg and cold water (10 ° C.) were mixed to prepare a dough. Next, the dough is stored in a refrigerator for several hours, and butter for folding is folded in (a trifold is repeated six times while resting the dough by storing in a refrigerator according to a conventional method). (About 4.8 cm in diameter, about 0.5 cm in height, about 5.0 g in weight), and baked in an oven at 180 ° C for 40 minutes to prepare a folded pie, and about 5 ml of the custard cream is poured into the core. A pie with custard cream was prepared.

3) Preparation of Strawberry Sauce A commercially available raw material shown in Table 10 was used in the mixing ratio shown in the same table, and a strawberry source was prepared as follows.

Mix strawberry puree, granulated sugar and lemon juice, heat to 90 ° C., add pectin, heat to 95 ° C., add kirsch liqueur, cool to room temperature, add strawberry A sauce was prepared.

4) Preparation of Sponge with Strawberry Sauce A commercially available raw material shown in Table 11 was used in the mixing ratio shown in the same table, sponge dough was prepared as follows, and a sponge with strawberry sauce was prepared.

The whole egg and the yolk are mixed with sugar, whisked to adjust the specific gravity to 0.2, mixed with flour and melted butter to form a sponge dough, and molded into a disk shape (diameter: The mixture was baked in an oven at 180 ° C. for about 5.6 cm, height about 1.0 cm, and weight about 4.9 g) for 15 minutes, and the strawberry sauce was poured into a sponge core to prepare a sponge containing a strawberry sauce.

5) Preparation of Custard Mousse Custard mousse was prepared as follows using commercially available raw materials shown in Table 12 in the mixing ratio shown in the same table.

[0053] Egg yolk is mixed with granulated sugar, whipped to adjust the specific gravity to 0.5, milk added to 95 ° C is added thereto, stirred at 95 ° C for 5 minutes, and vanilla essence and gelatin solution are added. The mixture was cooled to room temperature, whipped with a whipping machine (manufactured by Towa Techno Co., Ltd.), and mixed with fresh cream whose overrun was adjusted to 110% to prepare a custard mousse.

6) Preparation of Strawberry Mousse A commercially available raw material shown in Table 13 was used in the mixing ratio shown in the same table, and a strawberry mousse was prepared as follows.

Strawberry puree and strawberry liqueur were mixed, a gelatin solution was added thereto, the mixture was whipped with a whisk (manufactured by Towa Techno Co.), and fresh cream with an overrun adjusted to 110% was mixed to prepare a strawberry mousse.

7) Production of cup-laminated dessert The custard cream (4) containing pie (3) is loaded into the bottom of a commercially available plastic cup (1), then the custard mousse (2) is filled, and then The sponge (3) containing the strawberry sauce (4) was filled on top of the custard mousse (2), and finally the strawberry mousse (2) was filled, the lid was sealed, and the mixture was cooled. As shown, a cup-shaped laminated dessert consisting of four layers of custard cream-enclosed pie, custard mousse, sponge in Strawberry sauce, and strawberry mousse was produced.

FIG. 3 is a vertical cross-sectional view of the cup-containing laminated dessert manufactured in this example.

[0058]

[Table 8]

[0059]

[Table 9]

[0060]

[Table 10]

[0061]

[Table 11]

[0062]

[Table 12]

[0063]

[Table 13]

[0064]

[Effect of the invention]

 As described above in detail, the present invention is a cup-shaped laminated dessert including sauce-containing baked confectionery and desserts in which the baked confectionery is stacked and filled. The effects of the present invention are as follows. 1) The baked confectionery has a dry texture because it can be laminated by a simple process. 2) It is possible to enjoy various tastes and textures by combining baked confectionery with sauces and desserts. 3) There is no transfer of taste to desserts because the sauces are included in the baked goods.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing one embodiment of the present invention.

FIG. 2 is a longitudinal sectional view showing another embodiment of the present invention.

FIG. 3 is a longitudinal sectional view showing another embodiment of the present invention.

FIG. 4 is a longitudinal sectional view showing an example of a conventional product.

[Explanation of symbols]

 Reference Signs List 1 cup 2 dessert 3 baked confectionery in sauce 4 sauce 5 sponge

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[Procedure amendment]

[Submission date] December 10, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims for utility model registration

[Correction method] Change

[Correction contents]

[Utility model registration claims]

4. sauces are fruit, cheese, chocolate, claims 1 to請 a cream or custard
A laminated dessert with a cup according to any one of claims 3 to 7 .

5. desserts are mousses, bavarois, cups stacked dessert according to any of claims 1 to 3 is a purine or jelly.

Claims (3)

[Utility model registration claims] 1. The following a) to c), a) baked confectionery containing sauces disposed at the bottom of a cup, and desserts stacked and filled in the baked confectionery b) desserts filled in a cup, and desserts of the desserts The sauce-containing baked confectionery disposed above and the desserts laminated and filled in the baked confectionery c) The sauce-containing baked confectionery disposed on the bottom of the cup, the desserts laminated and filled in the baked confectionery, and the desserts A laminated dessert in a cup, comprising: sauce-containing baked confectionery disposed in the baked confectionery; and desserts laminated and filled in the baked confectionery. 2. The cup-shaped laminated dessert according to claim 1, wherein the sauces are fruits, cheese, chocolate, cream or custard. 3. The cup-containing laminated dessert according to claim 1, wherein the dessert is mousse, bavarois, pudding or jelly.